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LOADED POTATO POTLUCK FAVORITE




Source of Recipe


Simple Daily Recipes
LOADED POTATO POTLUCK FAVORITE

This is the creamiest potato recipe I have ever made. In all my years growing up, watching my Memaw add evaporated milk to her recipes, I never put the two together. It was the secret ingredient that wasn't really a secret at all. Memaw knew; she kept several cans of evaporated milk in her pantry year round.

HERE'S ALL IT TAKES

Makes 16 servings.
8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup evaporated milk

1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices cooked bacon, crumbled, divided
Sliced green onions (optional)
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350�F. Grease 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash by hand until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

COOK'S NOTES
This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350�F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.